Ingredients : Wet Ingredients 3 large eggs 2 ¼ cups milk 6 tablespoons unsalted butter, (melted and cooled) 2 teaspoons vanilla extract Dry Ingredients 3 cups all-purpose flour 5 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt
Directions : 1. There’s only one trick to perfect pancakes: never let the batter sit around. Of course, you can save time by mixing the dry and wet separately the night before; keep the dry on the counter and store the wet, covered, in the refrigerator. 2. Makes about eighteen 4-inch pancakes Start with two large bowls, one for the wet ingredients and one for the dry. Whisk each together separately.
